We live in a highly polluted environment, and we’re not just talking about air pollution. Our soil and the food we eat are full of toxins, which, although in small amounts, can do quite significant damage to our bodies.
Bit by bit, the amount of toxins in our body adds up, resulting in a variety of disorders. This is why detoxifying our body from time to time is of absolutely vital meaning for our health.
The main goal of detox diets is to remove as many toxins as possible from our body. Most detox diets are based on fruits and vegetables. The diet we have for you today is based on fruits and veggies as well, although 80% of it comes in the form of liquids.
The 7-day detox diet is recommended by nutritionists all around the world. It’s quite easy to follow and only requires regular physical activity on your part – an hour of walking per day should be enough.
You’ll start your days with a glass of lukewarm lemon water that will control your blood sugar levels and prevent them from spiking. The diet is suitable for just about anyone, yet not recommended for kids, pregnant women, and the elderly.
How Can You Know That Your Body Needs Cleaning?
The earliest signs of a toxic body are fatigue, skin problems, weight gain, and sleeping problems as well. Of course, these symptoms are associated with numerous other disorders, so they might be difficult to notice.
However, if they literally come out of the blue and nothing helps, your body may be too toxic to properly function. Here’s a simple 7-day diet plan that will rid your body of toxins.
7-Day Detox Diet
- Breakfast: make a refreshing detox smoothie 250 ml. coconut milk, 1 banana, 80 gr. frozen berries, 50 gr. kale, 2 teaspoons oats and a pinch of cinnamon
- Snack: ginger juice – 2 carrots, 1 orange, half a lemon, 1 cucumber (small), 1 teaspoon ginger powder, 100 gr. spinach
- Lunch:green soup – you’ll need 1 onion, a piece of celery, half a head of broccoli and cauliflower, a bit of coriander, and half a can of beans. Mix everything in a blender, season with salt, pepper, caraway seeds, and lemon juice and serve with cilantro
- Snack:mint smoothie – mix 1 small cucumber, 1 peach, a bit of celery, 100 gr. kale, a handful of peppermint and 1 teaspoon of ginger powder in a blender. Serve with a few ice cubes
- Dinner:salmon or chicken with veggies – roast the chicken or salmon with a piece of yellow pepper, zucchinis, and mushrooms on top. Season to taste and squeeze half a lemon over it. Cook the meat on 180 c. for around 20 minutes, then serve with 100 gr. boiled spinach
- Breakfast: Protein smoothie – mix 100 gr. berries, 250 ml. almond milk, 2 tablespoons oats, 1 teaspoon of coconut oil, and 1 teaspoon protein powder in a blender and serve chilled with ice cubes
- Snack: a glass of beet juice with some apples, cucumbers, carrots, and celery
- Lunch:a bowl of gazpacho soup – mix half a cucumber, half a red and yellow peppers each, half an onion, a piece of garlic, and half a can tomato soup in a blender until thick
- Snack:a glass of zinger juice
- Dinner:roasted chicken breasts with boiled kale and green peas
- Breakfast: Coconut smoothie – mix 80 ml. coconut oil, 200 ml. coconut water, 1 banana, a teaspoon of flax seeds, a tablespoon of oats, a bit of coconut cream, and 100 gr. of spinach in a blender
- Snack: a glass of mint smoothie
- Lunch:a bowl of green soup (eat leftovers from day 1)
- Snack:a glass of beet juice
- Dinner:hake with carrot puree and 100 gr. boiled kale
- Breakfast: scrambled eggs with a piece of toast and steamed asparagus
- Snack: 2 tangerines and a handful of cashews
- Lunch:chickpeas and spinach soup – poach a piece of garlic with some celery, lemon juice, carrots, pepper, half a can of chickpeas, 100 gr. of spinach, and a handful of coriander. Mix everything in a blender once tender and serve with a bit of cilantro
- Snack:half an avocado and a handful of almonds
- Dinner:roasted salmon or chicken meat with veggies
- Breakfast: oats with nutmeg powder, almond milk, and berries
- Snack: 1 apple and a teaspoon of nut butter
- Lunch:carrot cake – shred 4-5 carrots and mix them with fresh lemon juice, coconut oil, and a tablespoon of chia seeds. Put the stuffing in a thick crust and bake until done
- Snack:crisp kale – roast 250 gr. of kale sprinkled with coconut oil and salt in the oven at 220 c.
- Dinner:chicken sticks with pepper –cut a few chicken breasts on strips and mix them with 250 gr. red and yellow peppers. Marinate the meat in coconut oil with a pinch of cinnamon and pepper powder for a few hours, then roast in the oven until done at 180-200 C. Serve with a side of green salad.
- Breakfast: scrambled eggs on toast – make a 2-egg scramble and serve with a piece of toast and 100 gr. of boiled spinach
- Snack: banana sieve on a piece of toast
- Lunch:crisp salad – mix 1 shredded carrot with 30 gr. of cucumber, 3-4 tomatoes, 2 tablespoons of lentils, and 100 gr. of watercress. Season to taste and squeeze some fresh lemon juice on it
- Snack:a few pieces of fresh pineapple and a handful of cashews
- Dinner:cook 100 gr. of scampi with half a bag of frozen mixed fruit. Add a bit of lime juice and a teaspoon of soya sauce to it, and serve with 40 gr. of boiled quinoa
- Breakfast: sieve an avocado, mix it with tomatoes, and spread it on a few pieces of bread
- Snack: 1 peach and a handful of almonds
- Lunch:tortilla with beets, carrots, and tomatoes
- Snack:a cup of crisp kale
- Dinner:hake with pesto – just fry the fish and add a bit of pesto on top. Serve with boiled kale, peas, and fresh thinly sliced beets